If it's been a while since the last time you baked, you may wonder whether the flour that's been sitting in your flour jar—or yikes! in that paper bag—in the back of your pantry is actually going to do the job. Using fresher baking ingredients can ensure that your cookies or cake will taste delicious. But is flour that's past its prime going to result in subpar pastries?
Here's how to tell if your flour has gone bad, along with tips to help you keep flour fresh for longer.
How to Store Flour and Avoid Flour Bugs
Does Flour Go Bad?
While flour is considered to be non-perishable, flour will go bad eventually—especially if left in that paper bag. In fact, flour will only stay fresh for about three months if not stored properly. That’s why you should transfer store-bought flour to an airtight container after you open it. By moving the flour to a designated food storage container, you can extend its shelf life for up to two years, especially if you store that flour in a freezer.
If you use alternative types of flour, like oat or almond flour, make sure they’re also stored in a similar airtight container, because they will spoil much faster than all-purpose white flour. If stored properly, almond flour has a shelf life of about one year.
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How to Tell if Flour Is Expired
If you use the flour by the "best by" date printed on the flour bag—especially if you've stored it in a cool, dark spot in an airtight container—you're probably good to go.
But if you aren't sure how long that flour has been in your pantry, your nose is the quickest way to tell if your flour is expired—it will likely smell "off," with a bit of a stale and funky scent. You may also see changes to the flour's color or texture, as it gets clumpy and may turn yellow or gray. And of course, if you see any evidence of pests (like the webbing and winged insects that indicate a flour moth infestation) or signs of mold, throw it away.
What's the Average Shelf Life of Flour?
Flour's shelf life depends on what type of flour you're using and how you're storing it. In general, flour can be stored for up to eight months in an airtight container at room temperature and longer (up to two years) in the freezer.
Refined Flour
Bread Flour vs All-Purpose, Pastry Flour vs Cake Flour: Explained
Wheat-based refined flours usually can be used past the expiration date (up to a year at your house), especially if it's been stored in a cool, dry place. You'll want to be careful about self-rising flour, though, as the baking powder that's mixed into the flour can lose its effectiveness over time.
Whole Grain Flour
Whole wheat flour or other grains (think rye or buckwheat) definitely needs proper care and handling to last more than a couple of months—you'll want to store it in the freezer to help it last up to six months.
Almond Flour and Other Nut Flours
Nuts have oils in them that can make nut flours go rancid sooner than their wheat-based counterparts. You'll want to taste a bit of the flour to really judge whether it's good—it will taste rancid if it isn't. In general, like whole grain flours, these may start turning right around the "best by" date—generally up to a year if it's stored properly in an airtight container.
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Oat Flour
Oat flour can last in your freezer up to six months, but just a couple of months if you store it in your pantry.
What Happens If You Use Expired Flour?
Expired flour has been generally shown to be okay to use, though it could impact the flavor of your finished product if it has started to go rancid. Unlike using expired perishables like eggs or milk that can quickly sour or become unsafe to use, expired flour is less likely to make you sick, unless mold has grown in it. But to be safe and avoid illness, it's always best to store your flour properly and check the date on the packaging if you haven't baked in a while.
